carrot and coconut soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
500g Carrots250g Potatos200 ml or 1 cup Coconut MilkSalt, Pepper to taste1 clove Garlic1 walnut sized piece of fresh ginger, finely chopped 2 tbsp olive oil 1 tbsp lemon juice
cut the vegetables into small dices and fry them in the olive oil. Pour 750ml water, or better, soup broth, over them and add ginger and garlic. cook until the vegetables are soft.
Use an immersion blender to blend the soup until smooth and add the coconut milk, salt and pepper to taste, and the lemon juice. Stir well until the soup is smooth. I also like to add chili powder.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISTELFLIEGE.
Use an immersion blender to blend the soup until smooth and add the coconut milk, salt and pepper to taste, and the lemon juice. Stir well until the soup is smooth. I also like to add chili powder.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DISTELFLIEGE.
Nutritional Info Amount Per Serving
- Calories: 246.8
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 700.4 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.1 g
- Protein: 4.1 g
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